Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives

0404 agricultural biotechnology 04 agricultural and veterinary sciences 0405 other agricultural sciences
DOI: 10.1016/j.lwt.2022.113363 Publication Date: 2022-03-19T19:50:05Z
ABSTRACT
The effects of hot air drying (HAD), freeze (FD), and catalytic infrared in combination with (CIRD-HAD) (CIRD-FD) on the characteristics product quality chives were studied. intermediate moisture contents for CIRD-HAD CIRD-FD 70%, 75%, 80% 85%. relationships among content, rate, colour, structure, odour nutrient retention analysed. results showed that, premise content final being lower than 8%, compared HAD, significantly shortened time by 23–77.5 min various contents, better preserved nutrients (chlorophyll, allicin, vitamin c volatile components) dried products; FD, 1.1–3.8 h while qualities comparable. Overall, combined is a promising method obtaining high-quality chives. Among conditions, 75%–80% 80%–85% are recommended as most suitable terms product.
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